Name: Roasted Butternut Squash and Goat Cheese Leek Quiche Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 9-inch flaky gluten-free pie crust, parbaked; 5 cups butternut squash, peeled and cut into 1-inch cubes; 2 tablespoons olive oil; Salt and pepper, as needed; 1 large leek; 1 tablespoon unsalted butter; 3 tablespoons slivered fresh sage leaves; 1 tablespoon (8 g) flour (sweet rice or all-purpose); ½ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; 3 large eggs; 1 cup whole milk; ¾ cup heavy cream; 6 ounces fresh goat cheese in large crumbles (about 1 ½ cups)

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If you’re craving a comforting, elegant dish that’s packed with layers of flavor, this Roasted Butternut Squash and Goat Cheese Leek Quiche Recipe is pure magic. Imagine tender roasted cubes of butternut squash caramelized to perfection, paired with buttery, soft leeks and tangy goat cheese all nestled inside a flaky gluten-free crust. The custard is luxuriously creamy with just the right seasoning and fresh sage for a touch of earthiness. This quiche is not only stunning to serve but also a soulful meal that feels like a warm hug on a cool day.

Ingredients You’ll Need

The image shows many pieces of roasted orange cubes on a baking tray lined with slightly crinkled parchment paper. The cubes have a light char with some brown edges and glistening drops of oil all around. The tray's metal edges are dark and slightly shiny, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet flavorful ingredients is the key to the success of this quiche. Each component contributes its own charm — from the vibrant orange squash that gives sweet depth, to the leeks which lend a subtle onion aroma, and the goat cheese providing creamy tang. Together, they create an irresistible balance.

9-inch flaky gluten-free pie crust, parbaked: Provides a crisp, buttery base that holds all the fillings perfectly.
5 cups butternut squash, peeled and cubed: Roasting brings out its natural sweetness and tender texture.
2 tablespoons olive oil: Helps achieve beautifully roasted squash with a slight crisp.
Salt and pepper, as needed: Enhances and balances every flavor in the dish.
1 large leek: Adds a delicate onion flavor and soft texture when sautéed.
1 tablespoon unsalted butter: Used to gently cook the leeks, adding richness without overpowering.
3 tablespoons fresh slivered sage leaves: Herbs keep this quiche grounded with an aromatic depth.
1 tablespoon flour (sweet rice or all-purpose): Slightly thickens the custard for a perfect set.
½ teaspoon fine sea salt: Seasoning for the custard to bring out all the savory notes.
¼ teaspoon freshly ground black pepper: Offers a subtle warmth in the custard.
3 large eggs: The base of the custard, providing structure and creaminess.
1 cup whole milk: Contributes to the creamy texture of the custard.
¾ cup heavy cream: Adds richness and smoothness to the filling.
6 ounces fresh goat cheese, crumbled: Delivers tangy, creamy pockets throughout the quiche.

How to Make Roasted Butternut Squash and Goat Cheese Leek Quiche Recipe

Step 1: Prepare and Roast the Butternut Squash

Start by preheating your oven to 400ºF and preparing your squash. Peel it carefully, then cube it into uniform 1-inch pieces so they cook evenly. Toss the cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast on the top rack of the oven for 30 to 45 minutes, turning once or twice, until tender and golden. This roasting enhances the squash’s natural sweetness and builds the flavor foundation for your quiche.

Step 2: Cook the Leeks Gently

While the squash roasts, clean and slice your leek into thin rounds. Rinsing in water ensures you wash away any grit, which can be a sneaky texture spoilsport. Melt butter in a pan over medium-low heat and add the drained leeks with a pinch of salt. Slowly cook them until they become soft and fragrant but never browned, about 10 to 15 minutes. This slow cooking unveils the delicate sweetness in the leeks.

Step 3: Make the Custard Mixture

In a medium bowl, whisk the flour with salt and pepper, then carefully blend in one egg until smooth. Add the remaining eggs, followed by the milk and heavy cream. Whisk everything together until silky. This custard will cradle your roasted vegetables and goat cheese perfectly, setting into a luscious filling once baked. Chill it until you’re ready to assemble.

Step 4: Assemble the Quiche

Lower the oven temperature to 350ºF. Spread your parbaked crust on a rimmed baking sheet—this makes transferring it easier and catches any drips. Layer in the roasted squash, tender leeks, fresh sage, and generous crumbles of goat cheese. Pour the custard mixture over these layers carefully, filling the crust without overflowing. The layering allows each bite to have a harmony of all those wonderful flavors.

Step 5: Bake Until Golden and Set

Place the assembled quiche in the oven and bake for 45 to 60 minutes. You want the top to turn a gorgeous golden color and puff up slightly. A knife inserted near the center should come out clean with no liquid. Rotate the quiche occasionally to ensure even baking. After baking, cool it to warm or room temperature before slicing, about 20 minutes or longer—it helps the filling set perfectly for beautiful slices.

How to Serve Roasted Butternut Squash and Goat Cheese Leek Quiche Recipe

A single slice of savory pie sits on a white plate, showing three main layers: a thick, golden-brown crust with a rough, crumbly texture on the outside edge, a middle layer with yellow and white melted cheese mixed with soft green vegetable pieces, and an inner layer with orange chunks of cooked vegetable. The pie slice has a slightly uneven, rustic edge with small crumbs scattered nearby. On top of the cheese layer, fresh small green leaves add a touch of color and freshness. A vintage silver fork with intricate patterns rests on the plate beside the slice, with the pie dish partially visible in the background on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra fresh sage leaves or a light drizzle of good quality olive oil brightens this quiche at serving time. Fresh cracked pepper adds a little visual and flavor pop too. Consider a few toasted pumpkin seeds for crunch and a hint of nuttiness that pairs wonderfully with the squash.

Side Dishes

This quiche shines alongside a crisp, peppery arugula salad tossed with lemon vinaigrette or some simple mixed greens with a tangy balsamic dressing. For a heartier meal, roasted baby potatoes or a warm grain salad add texture and sturdiness without stealing the spotlight.

Creative Ways to Present

Cut the quiche into wedges and serve on rustic wooden boards for casual entertaining or arrange it elegantly on fine china for brunch gatherings. Accompany with small bowls of fresh fruit or a tangy chutney to add freshness and a touch of sweetness. It’s also a fantastic picnic item that holds up well at room temperature.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this Roasted Butternut Squash and Goat Cheese Leek Quiche Recipe can be stored covered in the refrigerator for up to 4 days. Ensure it’s wrapped well to prevent the crust from becoming soggy and keep the flavors vibrant when reheated.

Freezing

You can freeze the quiche either baked or unbaked. Wrap it tightly in plastic wrap and then aluminum foil to protect against freezer burn. It will keep well for up to 1 month. To enjoy, thaw fully overnight before reheating or baking it fresh.

Reheating

To bring your quiche back to life, reheat it gently in a 350ºF oven for about 15-20 minutes until warmed through. Avoid microwaving as it can make the crust tough or the filling rubbery. The oven ensures the texture stays delightful and the flavors come through beautifully.

FAQs

Can I use a regular pie crust instead of gluten-free?

Absolutely! While this recipe calls for a gluten-free crust, a traditional all-purpose pie crust works wonderfully and can offer a bit more flakiness if that’s your preference.

Is it possible to substitute goat cheese with another cheese?

Yes, you can swap goat cheese with feta or ricotta for a milder tang or even a creamy cheddar for a sharper bite. Just keep in mind goat cheese adds that signature creaminess and tartness that balances the roasted squash beautifully.

How do I know when the quiche is fully cooked?

The quiche is done when the top turns golden and slightly puffed, and a knife inserted near the center comes out clean without any liquid custard clinging to it. It should feel set but still tender, not wobbly.

Can I prepare the quiche filling ahead of time?

Definitely! The custard mixture can be made up to 2 days in advance and kept chilled. Roasting squash and cooking leeks can also be done ahead, making final assembly quick and easy on baking day.

What’s the best way to serve leftovers?

Leftover quiche slices taste fantastic cold or at room temperature, perfect for lunches or a light snack. Reheat in the oven if you prefer it warm with a crisped crust.

Final Thoughts

This Roasted Butternut Squash and Goat Cheese Leek Quiche Recipe is truly a comfort food treasure that celebrates the flavors of the season with every bite. It’s surprisingly easy to put together, yet delivers a sophisticated medley of textures and tastes that impress family and friends alike. Whether it’s a weekend brunch, a light dinner, or a special holiday table addition, don’t miss out on making this beautiful quiche your new favorite. You’ll be so glad you did!